Table Talk: Warm up with casseroles

Pastitsio, a creamy pasta dish with Greek origins, beckons everyone to the table on cold nights.

CHARLESTON, W.Va. -- Winter's chill prompted a craving for comforting casseroles at my house, but not the 1970s variety that involves a can of gluttonous cream of something soup.

It might take a little more time than dumping in a can of soup, but the creamy sauces that bind these casseroles are from scratch butter- and flour-based bechamel, or white sauces.

Pastitsio is a layered Greek and Mediterranean pasta casserole, that usually involves a base of tubular pasta bound with egg and cheese, a middle layer of ground meat, another layer of pasta and a top layer of bechamel-type sauce.

The quick and easy pastitsio version below forgoes the layers, but includes most of the flavors and textures of the traditional version. The creamy sauce in this recipe is a bit of a cheat, with cream cheese in the recipe. The recipe calls for both low fat and fat free cream cheese, but I never trust the fat free and used all low fat.

Two American casserole classics, Chicken, Broccoli and Noodle and Tuna Noodle are updated in healthy fashion with whole-wheat pasta, lighter sauces and less cheese.

Black Bean and Chicken Cilaquiles, a traditional Mexican breakfast dish, usually calls for sauteed day-old tortillas, fresh tomato sauce, cream and butter. This version is baked and requires only eight ingredients. It's delicious any time of the day.

Martha Stewart's version of Baked Eggplant Parmesan also calls for a healthier bechamel with the cheeses all on top, instead of in layers, and a creamy pink sauce underneath.

COOK pasta in salted water until al dente, or slightly undercooked by 2 minutes. Set aside.

HEAT oil in a large skillet. Add garlic and cook on medium heat until golden, about 1 minute. Add broccoli and a little salt, sauté and cover the broccoli for about 3 minutes on medium heat until the broccoli begins to soften. Set aside.

HEAT butter in a large saucepan over medium-low heat. Add shallot and cook until soft, 2-3 minutes. Add the flour and a pinch of salt and stir well, cooking an additional 2-3 minutes on medium-low heat.

WHISK in the chicken broth until well combined over medium heat; whisk well for 30 seconds, then add the milk and bring to a boil. Simmer on medium heat, mixing occasionally until it thickens, about 6-7 minutes. Remove from heat and add cheddar and 1 tablespoon of the Parmesan cheese; mix well until the cheese melts.

ADD shredded chicken, noodles and broccoli to the sauce and mix well until evenly coated.

POUR into a casserole dish and top with Parmesan cheese and breadcrumbs. Spray a little more cooking spray on top and bake for about 20 - 25 minutes. Place the casserole under the broiler a few minutes to get the crumbs crisp and golden.

COOK noodles in salted water until al dente, or slightly undercooked by 2 minutes. Set aside.

MELT the butter in a large deep skillet. Add onions and cook on medium heat until soft, about 5 minutes. Add the flour and a pinch of salt and stir well, cooking an additional 2-3 minutes on medium-low heat.

SLOWLY WHISK in the chicken broth until well combined, increasing heat to medium and whisking well for 30 seconds, then add the milk and bring to a boil. When boiling, add sherry, mushrooms and petite peas, adjust salt and pepper to taste and simmer on medium, mixing occasionally until it thickens, about 6-7 minutes. Add drained tuna, stirring another minute

REMOVE from heat and add 1 cup reduced fat sharp cheddar and mix well until it melts. Add the noodles to the sauce and mix well until evenly coated. Pour into casserole and top with Parmesan cheese and breadcrumbs. Spray a little more cooking spray and top and bake for about 20 - 25 minutes. Place under the broiler a few minutes to get the crumbs crisp.

TRANSFER mixture to a medium bowl; stir in beans. Add broth and salsa to pan; bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally. Set aside.

PLACE half of tortilla strips in bottom of an 11 x 7-inch baking dish coated with cooking spray. Layer half of chicken mixture over tortillas; top with remaining tortillas and chicken mixture. Pour broth mixture evenly over chicken mixture. Sprinkle with cheese. Bake at 450 degrees for 10 minutes or until tortillas are lightly browned and cheese is melted.

Source: cookinglight.com

Lighter Eggplant Parmesan

1 large eggplant, about 2 pounds, sliced 1/2 inch thick crosswise

1 tablespoon olive oil

Coarse salt and ground pepper

1 cup fat-free or skim milk

3 tablespoons all-purpose flour

2 garlic cloves, minced

1 cup homemade or best-quality store-bought marinara sauce

1/2 cup grated part-skim mozzarella

1/3 cup grated Parmesan

HEAT oven to 450 degrees, with racks in upper and lower thirds. Arrange eggplant on two rimmed baking sheets. Brush eggplant on both sides with oil, and season with salt and pepper. Bake until golden brown and very tender, 20 to 25 minutes, turning slices and rotating sheets halfway through.

WHISK together 1/4 cup milk, flour, and garlic and an unheated medium saucepan. Gradually whisk in remaining 3/4 cup milk and 1/2 cup marinara sauce. Bring to a boil; reduce to a simmer, and cook until pink sauce has thickened, 2 to 3 minutes.